Kraft Kitchens Tips

Note

These easy-to-make cookies don't need any flour.

Storage Know-How

Plastic storage containers and resealable plastic bags keep cookies fresh. Old-fashioned cookie tins do the job well, if they have a tight seal. Never store cookies in any kind of container until they have cooled completely.

I don't know why this simple recipe did not work for some - this has worked for me EVERY single time I have made them. They are a very sweet & somewhat fragile cookie but so good, just they way a cookie should be, for me at least.

fall3n

posted:

8/20/2005

I finally made these cookies and absolutely loved them. I am on a low carb diet so i had to make quite a few changes. First of all, i used home made peanut butter which was more work, but virtually no oil at all. It was crunchy all over and not gooey. I cut the sugar in half and replaced it with Splenda. I used 2 egg whites instead of a whole egg. I'm not really sure if the vanilla did anything, but i used a bit. I wasn't able to make a lot of cookies though with this recipe, next time i will increase the porportions. Very chewy, not really much of a cookie, but i loved it=D

phebe1996

posted:

7/19/2005

Yummy, but do cut the sugar a little and I use Crunchy PB instead of the peanuts....

perki4

posted:

7/2/2005

I would try this recipe 1 more time but I would cut the sugar down a little bit.

a cook

posted:

7/2/2005

Especially great recipe since it contains no flour, so contains less carbs, and the fat all comes from pretty healthy sources- no margarine, etc... I thought it was a little too sweet however and next time I will use natural peanut butter instead of the regular kind I had. It would be easy to make this recipe more healthy by using eggwhites and natural peanut butter.

doituwnt1

posted:

6/29/2005

I could not get over how easy this recipe was. As I was making it I mixed everything together and it just seemed to easy I thought maybe I missed something. But the cookies were so GOOD! Will definetly be making these again.

luvmyhubby323

posted:

6/28/2005

We made a recipe almost identical to this in Home Ec class back in high school, and everyone loved it. The only difference was we didn't add vanilla, and instead of adding peanuts we just used crunchy peanut butter. Now all the time people want to know when I'm going to make some more of those peanut butter cookies! I would suggest letting them cool for about 5 minutes before moving them to the cooling rack, also be sure to use a wide spatula so they don't fall of the edges....when I've had trouble getting them to set up I just stick the whole cookie sheet in the fridge for a few minutes and then they don't fall apart.

wormy8387

posted:

6/27/2005

Where is the FLOUR

nbk8e76

posted:

6/27/2005

They were too sweet and were just piles of sticky goo. they were not puffy like in the picture. Maybe I needed to cook them longer. I cooked them 12 minutes as it was. They basically rolled up when I took them off the pan.